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Pumpkin Cinnamon Rolls Recipe

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4.1 from 13 reviews

These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a moist dough enriched with pumpkin puree and warm pumpkin pie spice. Soft, tender, and perfectly spiced, they are topped with a luscious cream cheese frosting that complements the autumn flavors beautifully. Ideal for a special breakfast or dessert, these rolls bring cozy seasonal warmth to your table.

Ingredients

Dough

  • ½ cup whole milk
  • 2 ½ teaspoons active dry yeast
  • 2 Tablespoons + 1 teaspoon granulated sugar (divided)
  • 1 cup pumpkin puree
  • ¼ cup unsalted butter (melted)
  • 1 egg + 1 egg yolk (room temperature preferred)
  • 1 Tablespoon pumpkin pie spice
  • 1 ½ teaspoons table salt
  • 4 cups bread flour (may need more or less depending on dough consistency)

Filling

  • ½ cup light brown sugar (firmly packed)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon table salt
  • 4 Tablespoons unsalted butter (softened)

Frosting

  • 2 oz cream cheese (softened)
  • 2 Tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 1 cup powdered sugar
  • 1 Tablespoon milk or heavy cream

Instructions

  1. Activate Yeast: Heat milk until warm (110-115°F). Pour into a large bowl, add yeast and 1 teaspoon sugar, then let sit 5-10 minutes until foamy to ensure yeast is active.
  2. Prepare Dough: Add remaining sugar, pumpkin puree, melted butter, egg and egg yolk, pumpkin pie spice, salt, and 2 cups of bread flour to yeast mixture. Stir until combined.
  3. Incorporate Flour: Gradually add remaining flour until dough is soft, tacky but not sticky, and pulls away from bowl sides.
  4. Knead Dough: Knead by stand mixer or hand on floured surface until smooth and elastic (5 minutes with mixer, 10 by hand), adding flour as needed.
  5. First Rise: Lightly oil a large bowl, place dough inside, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled, about 1-2 hours.
  6. Mix Filling: Whisk brown sugar, pumpkin pie spice, cinnamon, and salt in a small bowl and set aside.
  7. Prepare Pan: Grease a 13×9-inch pan with butter.
  8. Shape Dough: Punch down risen dough, roll out on floured surface into a 20×8 inch rectangle.
  9. Apply Filling: Spread softened butter evenly over dough, leaving a ½ inch border, then sprinkle filling mixture evenly and press gently into butter.
  10. Roll and Cut: Roll dough tightly starting from longer end into a log, pinch seam to seal. Slice into 12 equal rolls.
  11. Second Rise: Place rolls in prepared pan spaced evenly, cover, and let rise 30-60 minutes until puffed. Preheat oven to 350°F (175°C) during this time.
  12. Bake Rolls: Remove plastic wrap and bake rolls on center rack for 26-30 minutes until edges brown and internal temperature is 185-190°F.
  13. Prepare Frosting: Beat cream cheese, butter, vanilla, and salt until smooth. Gradually add powdered sugar, then milk or cream, stirring until smooth and creamy.
  14. Finish: Allow rolls to cool about 10 minutes for a gooey glaze or fully cool for thicker frosting, then spread frosting over rolls. Serve warm and enjoy!

Notes

  • Ensure milk is not too hot when activating yeast, or it may kill the yeast.
  • If the dough is sticky, add flour gradually to avoid dry, tough rolls.
  • Check internal temperature of rolls with an instant-read thermometer for perfect doneness.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and omit cream cheese or use vegan cream cheese.
  • Fresh homemade pumpkin puree yields best flavor and texture.

Find it online: https://bitezly.com/pumpkin-cinnamon-rolls-recipe/